Try these recipes
“There is nothing corporate about this food”
-Chef Lisbeth Melendez Rivera
Spinach Dip
2 tablespoons olive oil
1/2 cup shredded carrot (from about 1 medium carrot), finely chopped
1/2 cup yellow onion, small dice
2 medium garlic cloves, finely chopped
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
20 ounces baby spinach, washed
2 medium scallions, finely chopped (white and light green parts only)
1 cup sour cream
1/2 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
Saltine or Ritz crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips, for serving
I cook fresh spinach leaves, shredded carrots, and onions, then mix them together with mayo, sour cream, and a few other ingredients. After a couple hours chilling in the fridge, it’s ready to serve with crackers and veggies, but I still like to break out the bread bowl
Receta De Empanadas
4 huevos
1 cucharada de sal
2 cucharadas de season all Mc Cormick blanco
5 pote de leche evaporada
2 cucharadas de meat tenderizer blanco de Mc Cormick
1 sobre de sazon
2# polvo empanar Rovira
Prepara la mezcla en una batidora
Use de carne masa redonda o babilla y que se la corten y pasen por la maquina.
Luego eche la cantidad de carne que va a empanar en el bowl donde hizo la mezcla y la deja reposar por par de horas en la nevera.
Eche las 2 libras de polvo en un bowl aparte y empane uno por uno los pedazos de carne.
Southwest Farro and Turkey Stuffed Peppers
2 cups Bob’s Red Mill Farro, cooked
1 Tbsp Olive Oil
½ Yellow Onion, peeled and medium diced
1 lb lean ground Turkey
½ cup Zucchini, diced medium
1 cup Corn
1 (15 oz) can Black Beans, drained
1 cup Tomatoes, seeded and medium diced
1 Tbsp mild Green Chiles, diced
1 cup Red Enchilada Sauce
6 oz shredded White Cheddar Cheese
7 assorted Bell Peppers, seeded and stemmed
Salt and Pepper to taste
Optional garnishes: chopped Cilantro, Green Onions, and Avocado
Preheat the oven to 375°F.
In a large frying pan over medium-high heat with olive oil, add the onion and turkey and cook until the turkey has been completely cooked.
Next, add in the zucchini, corn, beans, tomatoes and chiles and cook for 3-4 minutes.
Stir in the enchilada sauce and salt and pepper.
Fold in the cooked farro and cheddar cheese until completely combined.
Evenly divide the farro mixture between the seven seeded and stemmed bell peppers and bake for 30-35 minutes, or until the peppers are browned.
Garnish with cilantro, green onions and avocado.
Thai Butternut Squash Curry
400 gms Butternut Squash Cut in to Cubes 250 gms firm tofu Cut into Cubes
1 tbsp cooking oil
1 medium onion Chopped
.5 tablespoon Garlic Cloves Minced
2 tablespoon Thai Red Curry Paste
1 tablespoon soy sauce
1 tablespoon brown sugar / Palm Sugar 1 tablespoon fish sauce
1.5 cup coconut milk
1/2 cup chicken vegetable stock
1 red bell pepper Chopped into chunks 1/4 cup Fresh coriander
1/2 teaspoon Fresh Lemon jiuce
Salt and Pepper as per taste
Heat oil in a pan. Once the oil is hot, add sliced onion. Saute onions till it is softened.
Add minced garlic. Cook for 30 seconds.
Add cubed butternut squash. Cook for 5 minutes.
Add red curry paste, soy sauce, fish sauce, and browns sugar. Mix well.
Add coconut milk and stock. Cover and bring everything to a boil. Then simmer for 10-12 minutes until squash cubes are cooked through, are soft yet holds shape.
Add red bell pepper and tofu. Switch off the flame.
Stir in lemon juice. Garnish with fresh coriander leaf and chopped peanuts while serving.
Serve on a bed of plain steamed rice or noodles.